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Shu Mai (Japanese Steamed Wontons)

15

SHIU MAI is CHINESE, not Japanese. Other than that, it's on OK recipe. I would call this a fusion Asian dish as it uses mirin, which is from Japan and definitely not used in traditional Chinese dishes.

I made these tonite, but they didn't come out right.. the beef fat pooled into the bottom of the dumplings, so the meat didn't adhere to the dumpling dough, and were essentially a meatball rolling around in a pasta bucket full of grease after 12 minutes of steaming on low.. I used lean beef, too, so I'm not sure why this happened.. I made sure I wrapped them tight, and they looked fabulous in the raw stage, lol.. I will try this again using ground pork next time, for I love these Polish Shu Mai (LOL).. ;).. I will not give up..